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Cynthia Turoff
Mrs. Turoff was an interior designer in Atlanta, Georgia for 30yrs and moved to Cashiers in 2000. She and her husband built Longreach House with the idea of sharing their love of entertaining in a private setting in the ancient mountains of North Carolina. The Georgian style home is designed with period furnishings with a nod to present day taste. The suppers are fashioned after the elegant meals that were served in homes where time was not an issue and the comfort of the guests was paramount.

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Sandy Linebaugh

2018 will mark ten years since the inception of Fiddlehead Designs, the creation of owners Ed and Sandy Linebaugh. When Ed and Sandy left their home in search of a more serene place to raise their young son they truly stumbled upon the idyllic town of Cashiers.

Coming from Grosse Pointe MI where Ed enjoyed a 25-year career running Platinum level country Clubs, he is a Master of Service and logistics while Sandy works the creative end of the business. A lover of all things beautiful, Sandy holds both an art degree and a degree in education which were used in her former career as an art teacher.

After moving to Cashiers, the duo quickly recognized that this sweet town was home to a sophisticated clientele and their skillsets dovetailed beautifully into this venture. Fiddlehead Designs was born in 2008 and has blossomed into a thriving business. At Fiddlehead Designs they source flowers from all over the world as well as from local farms. The team creates artful designs using all things botanical and has become known for its designs, thoughtfully selected flowers, exquisite taste and service.


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Chef Ed Selle

Returning this season to lead the culinary team at Chattooga is Chef Ed Selle. Originally from Brevard, NC Ed has been working in Cashiers since completing his culinary internship over the 2008 season. He studied Culinary Arts & Sciences and Restaurant Management at AB –Tech in Asheville, NC. Though Chef Selle’s primary focus and passion is Appalachian Cuisine, he has spent winter seasons working in Big Sky, MT and Tallahassee, FL along with classically trained French chefs making him a well-versed culinarian. Growing up and working on his family's farm, Ed believes whole heartedly in the "Farm to Table" or "Field to Fork" concept. Locally grown produce, dairy, sourwood honey, and various livestock play a major role in his menu development, for which he constantly seeks out the freshest and best ingredients. When not in the kitchen you can find Chef wading in a mountain trout stream or floating down the French Broad River chasing Smallmouth Bass.